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Tennessee Spiced Round

----- Original Message ----- 
From: Rusty
To: phaedrus
Sent: Tuesday, October 26, 2004 4:57 PM
Subject: "Spiced Round"

> I'm looking for a recipe for "Spiced Round". My dad used to buy it at the
> Nashville, Tennessee Farmer's Market late 1930's - early 1940's.
> It would only be available for the three weeks before Christmas.
> It seemed to be a beef brisket, cored, with the holes filled with spiced
> fat, then cooked or smoked.
> I was told that local (Nashville) Hill's Brothers grocery stores carried
> it too, around Christmas time, at least until recently. I've been unable
> to verify this.
> Thanks for maintaining your Web site, it's a bookmark "Keeper!" I've
> spent many hours, reading the recipes I found there, and your letters and
> sources for information as well.
> Rusty

Hi Rusty,

Well, I could not find a recipe, but I did find some things about "spiced round" that might interest you.

There's an article about it that says it's still made & sold on a limited basis by Elm Hill Meats. See:
The Tennessean

Elm Hill Meats, Inc.
1001 Elm Hill Road
Lenoir City, TN 37771

I-40 West to I-75 South. Exit Hwy. 73/U.S. 321 (Lenoir City). Proceed 
through Lenoir City. After crossing the railroad track, turn right on Elm 
Hill Road/City Park Drive [if you cross the Tennessee River (Ft. Loudon 
Lake), you've gone too far]. The Elm Hill plant is about 1 mile on the 

Also, I found this on a message board:

"For anyone interested in the spiced round beef - get a copy of  "The 
Nashville Cookbook: Specialties of the Cumberland Region" by Nashville Area 
Home Economics Association - it may be out of print but libraries should 
have a copy or two. Check out page xix- t "


See also:



  ----- Original Message ----- 
  From: Jim
  To: phaedrus 
  Sent: Wednesday, October 20, 2004 3:23 PM
  Subject: hard chorizo sausage recipe

  Here is a tough one.  I am looking for an authentic chorizo 
  sausage recipe I can make at home.  The price of the stuff 
  in the markets is THROUGH THE ROOF! if you know what I mean.  
  Any help would be greatly appreciated.
  your nephew Jim

Hello Jim,

See below for what I found.


  Chorizo (Mexican Sausage) #1
    Categories: Mexico, Ham/pork, Ground meats, Sausage, Submitted
         Yield: 8 Servings
         2 lb Pork; lean, coarse grind
       1/4 lb Pork fat; chop fine
         2 tb Paprika
         2 tb Chili powder
         1 ts Pepper, black
       1/2 ts Cinnamon, ground
       1/2 ts Cloves, ground
       1/4 ts Coriander, ground
       1/4 ts Ginger; grated
         1 ts Oregano, dried, crushed
         1 ts Cumin, ground
         2 ts Salt
         6    Garlic cloves; crushed
       1/2 c  Vinegar, white
       1/2 c  Sherry, dry
         1    Sausage casing
       Combine pork meat and fat thoroughly. Add paprila,
     chili powder, pepper, cinnamon, cloves, coriander,
     ginger, oregano, cumin, garlic, salt, vinegar and
     sherry (brandy may be substituted). Mix well with
     hands. Mixture may be stored in a crock in cool place
     for twenty-four hours, or better, for 2 or 3 days.
     Form into patties and saute.
       Alternatively the mixture may be forced into sausage
     casing and hung to dry in a cool place. This is best
     done in cold weather and hung in a breezy place to aid
     in drying.
  Chorizos (Mexican Sausage)
   Recipe By     : 
   Serving Size  : 10   Preparation Time :0:00
   Categories    : Pork                             Mexican
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      2       lb           Pork tenderloin (ground ok)
      5                    Chiles anchos
        1/2   ts           Coriander seeds (toasted)
        1/2   ts           Peppercorns
        1/8   ts           Cumin seeds
      2       tb           Sweet paprika
        2/3   c            Mild white vinegar
        1/2   lb           Pork fat
      2                    Chilies pasilla
      3                    Cloves
        1/2   ts           Oregano (Mexican Blended)
      4                    Garlic cloves (peel/crush)
      2 1/2   ts           Salt
      2       fl           Vodka (if wanted)
 Chop the meat roughly,(or purchase ground pork),together with the fat.
 Toast the chilies well, turning them from time to time so they do not
 burn. While they are still warm and flexible, slit them open and 
 remove the seeds and veins.  As they cool off they will become crisp.
 Grind the spices together withe the chilies.
 Mix the ground spices and chilies with the rest of the ingredients
 and rub them well into the meat with your hands.
 Cover the mixture and set it aside in the refrigerator to season for 
 3 days, stirring it well each day. (Before using, fry a little of the
 meat and taste to see if it has enough salt and seasoning.)
 Normally the meat would be put into sausage casings, however, I just 
 use it straight from the bowl.  If you don't want to stuff the meat 
 into casings at all, leave it to mature for about a week.  Store it 
 in containers in the freezer compartment of the refrigerator.
   Homemade Chorizo
         Yield: 4 servings
         1 lb Pork butt -- ground
         1 ts Coarse salt
         1 ts Black pepper -- freshly Ground
         2 tb Ancho chile powder
         4    Cloves garlic -- minced
       1/2 bn Fresh oregano -- chopped
         1 ts Ground coriander
         1 tb Ground cumin
         2 tb Vinegar
     In a medium size bowl, mix the pork, salt, pepper,
     chile powder, garlic, oregano, coriander, cumin and
     vinegar thoroughly. Refrigerate, in an airtight
     container, overnight. This allows the flavors to meld.
     The chorizo may also be frozen. Yield: 1 pound chorizo

Thai Lettuce Wraps

Thai Lettuce Wraps
1/3 head lettuce 
1/2 cup cooked rice noodles 
1/2 cup carrot(s) 
1/2 cup bean sprouts 
8 oz Tyson Basted Boneless, Skinless Chicken Breasts 
1 tbsp sesame seeds 
1/4 cup canned Thai peanut sauce 
1/4 cup teriyaki sauce 
1/4 cup soy sauce 
1 serving hot pepper jelly 


Cook chicken. Peel off lettuce leaves neatly and lay in pile. 
Wash thoroughly. Grate carrots. Serve by laying out leaves on 
a plate and setting a little pile of noodles, carrots, and bean 
sprouts. Wrap chicken, noodles, carrots, and sprouts in lettuce 
leaves. Serve with dipping sauces.

See: Dipping Sauces & More Lettuce Wraps Recipes

Prickly Pear Sorbet

  ----- Original Message ----- 
  From: Jill 
  To: Phaedrus 
  Sent: Saturday, October 30, 2004 2:53 AM
  Subject: Recipe request: Prickly Pear Sorbet

  Dear Phaedrus,
  I've been looking for a recipe for Prickly Pear Sorbet.  I had some 
  once, but I can't remember exactly what was in it.  I do remember 
  that it contained some interesting ingredients: crushed cumin seed 
  and citrus peel (lime and/or orange).  Can you help?

  Thanks a bunch!


Hello Jill,

Well, the most interesting ingredient in prickly pear sorbet isn't either of the ones you mention. Prickly pear sorbet is made with the fruit of the prickly pear cactus plant. There are recipes below, but if you don't have a source for the fruit, you can buy a prickly pear puree from this site. They also have a recipe using the puree:
Perfect Puree


  Prickly Pear Sorbet 

  25 prickly pears
  4 cups sugar
  1 qt. spring water
  1 qt prickly pear juice
  1 3/4 qt cranberry juice
  1 Tbsp lemon juice
  1 egg, in shell
  pinch of salt
  sprig of mint

  To make water-sugar syrup, mix the water and sugar together in 
  a stainless steel saucepan and bring to a boil. Reduce to simmer 
  and cook over medium heat for 5 minutes.

  Burn the barbs off the prickly pears by holding them with tongs 
  over a flame. Peel the fruit, then puree it in a food processor 
  or blender. Strain and mix with cranberry juice, lemon juice and 
  salt. Mix pear mixture with about one-third of its volume of the 
  water-sugar syrup, stirring well. Put in a 4-quart ice cream churn 
  container and add one uncooked egg, in its shell, which has been 
  washed carefully and dried with paper towels. A patch of the egg's 
  surface, between the size of a dime and a quarter, should show. 
  If it does not, gradually add more syrup until the small white eye 
  of the shell appears. Remove egg and discard. Churn sorbet mixture 
  until it turns opaque and to superfine ice. It will be ready to 
  serve at just about the same time as the machine stops. Sorbet can 
  be kept in the freezer after churning for a few hours, but its silky 
  texture changes the longer it is frozen. Scoop and garnish with a 
  sprig of mint.
  Prickly Pear Sorbet

  8 cactus pears (about 3 pounds total)
  1 cup Simple Syrup, see below
  2 tablespoons fresh lime juice, or to taste

  . To make simple syrup, bring 3 cups sugar and 3 cups water 
  to a boil, stirring, and boil until sugar is completely dissolved. 
  Cool syrup. Syrup may be made 1 week ahead and chilled, covered.
  . Wearing rubber gloves, wash cactus pears and with gloves rub 
  off any prickly fuzz left on skin. 
  .l Halve cactus pears lengthwise and carefully scoop out flesh 
  with seeds into a blender. Add syrup and lime juice to blender 
  and purée until smooth.
  . Pour cactus-pear purée through a fine sieve into a bowl and 
  discard seeds.
  . Freeze purée in an ice-cream maker. Put in container and freeze 
  again at least 6 hours, or until frozen hard. Keeps for 1 week. 
  Makes 4 cups
  Prickly Pear Sorbet

  10 prickly pears (about 4 pounds) 
  1 cup simple syrup 
  2 tablespoons fresh lime juice 
  2 tablespoons lemon juice 
  2 tablespoons orange juice 
  1/4 cup lime zest 
  Fresh mint leaves, for garnish

  Wearing your rubber gloves, wash and skin pears. Be careful of the 
  very tiny spines. Add all ingredients except mint to a blender and 
  puree until smooth. Reduce liquid in half on medium heat. Strain 
  and let cool. 
  Note: Before freezing the puree, adjust the flavor with sugar and 
  cranberry juice, to taste. Freeze puree in an ice cream maker and 
  you're ready to scoop. 

  Garnish with fresh mint.

Spicy Chocolate Cake

  ----- Original Message ----- 
  From: Jill 
  To: phaedrus
  Sent: Saturday, October 30, 2004 3:01 AM
  Subject: Recipe request: Spicy Chocolate Cake

  Dear Phaedrus,
  I'm looking for a recipe for a spicy chocolate cake, specifically 
  one that contains ground pasilla pepper & is nice and dense (possibly 
  even flourless).  Please can you help?



Hello Jill,

The only one that I can find is the one below with jalapenos.


  Spicy Chocolate Cake 

  1 cup semisweet chocolate chips, melted
  1 1/4 cups white sugar
  3/4 cup butter
  1 teaspoon vanilla extract
  3 eggs
  2 cups all-purpose flour
  1 tablespoon ground cinnamon
  1 teaspoon baking soda
  1/2 teaspoon salt
  1 cup milk
  2 tablespoons diced jalapeno peppers

  1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 
  9x13 inch pan. Sift together the flour, cinnamon, baking soda and salt. 
  Set aside. 
  2 In a large bowl, cream the butter, sugar and vanilla until light and
  fluffy. Beat in the eggs one at a time, then stir in the melted chocolate.
  Alternately beat in the flour mixture and the milk, mixing just until
  incorporated. Stir in jalepenos. 
  3 Pour into a 9x13 inch pan. Bake in the preheated oven for 30 to 35
  minutes, or until a toothpick inserted into the center of the cake comes 
  out clean. Allow to cool.


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